So, an update on my Mosaic Lotus Neipa... It was a session 4.6% oat neipa fermented with juice. I kegged it on the 5th day which is probably too early while having a drop of temp at the end of fermentation. Long story short there is diacetyl. Not too much, but it seems to be enhanced by the vanilla creaminess Lotus provides. It is an interesting beer, the diacetyl also does wonders for the mouthfeel on this session. I mix it with a sour neipa I did with nelson mosaic blanc and it drops the diacetyl under the tasting threshold. That's when it gets interesting. Vanilla up frond, backed up by clean orange zest and a mix of berries. Interesting beer, although I feel as the Lotus works better as a supporting role, too much vanilla otherwise, which is a bit of a one note. On the contrary when I enhance the blend by a dash of vanilla extract in the bottle or glass it really rounds it up nicely. The vanilla becomes more complex than either lotus or extract alone and it also provides a very full sweeter body.
